Contributing Monkie Aria Alpert
Published on November 13, 2011
Photographer V Blak
I am not one to use canned beans or vegetables. I most always cook with fresh seasonal produce. But sometimes, you gotta do what you gotta do and use what you got. Like when you are stuck inside cause there is a snow storm and you forgot to go to the market so you got slim pickin’s to work with to make dinner. I open the pantry and my eyes fall upon a can of fire-roasted organic tomatoes. Hmmmmm…my mind is a flutter… I’m gonna make us some soup and a loaf of six-seed spelt bread.
For The Recipe
1/4 cup extra-virgin olive oil
4 cups yellow onions, chopped
1 head garlic, separated and peeled
1 large carrot, peeled and chopped
1 tsp red pepper
2 TB tomato paste
1 28-ounce can fire-roasted tomatoes
2 cups vegetable stock or filtered water
2 inch strip orange zest
1 sprig fresh rosemary
In a medium pot, heat olive oil. Add onions and 1/2 tsp sea salt and stir until onions are soft, about 5 minutes. Add the garlic cloves, carrots and red pepper flakes, lower the heat, cover and cook until vegetables are soft, about 15 to 20 minutes. Stirring occasionally so the vegetables don’t burn.
Add tomato paste and cook, stirring, for a few minutes. Add fire-roasted tomatoes with their juice, the stock or water, orange zest and rosemary. Turn up heat and bring to a boil, stirring. Then reduce heat to simmer for about 15 minutes.
Remove pot from heat and discard the rosemary and orange zest. Let cool before carefully blending the soup, in batches, in a high speed blender until smooth. Season with a nice pinch of sea salt. Transfer back to the pot and reheat to serve hot.